The Kingfish Cafe cooks up holiday tradition


by New Day Producers

Posted on December 22, 2011 at 2:24 PM

Updated Friday, Jan 6 at 12:28 PM

Many family traditions take shape around the dinner table, where stories and recipes are shared, embellished and handed down. We've asked some of the northwest's favorite chefs to share their favorite recipes, as part of our segment: "Holiday Traditions" from the table.

We welcomed Laurie and Leslie Coaston from Kingfish Café to share their family recipe.

To learn more please visit their website:
Pecan Stuffing By Kingfish Café

1 cup Yellow Corn Meal
1 cup Flour
3⁄4 teaspoon Salt
2 Eggs
1 cup Milk
1⁄4 cup Cooking Oil
3 teaspoons Baking Powder
1 cup Croutons, white bread
Step 1
Mix all together until smooth consistency and pour into greased 9 inch baking pan. Bake at 400 degrees for 25 minutes until the edges are golden brown. when cool crumble into large bowl and mix in one cup of plain white bread croutons.


3 Celery Ribs
1 medium Onion
1 medium Garlic Clove
1⁄2 Green Pepper
1⁄3 cup Cooking Oil
Step 2
Saute all four ingredient in cooking oil.


Chicken Broth
3 large Egg
2 teaspoons Dried Thyme
2 teaspoons Dried Ground Sage
Step 3
Pour sauteed ingredients into crumbled cornbread mixture. Add dried thyme, dried sage,( to taste) add three eggs and slowly add chicken broth to desired moisture. And set aside.


1 1⁄2 cups Pecans, chopped
2 tablespoons Butter
2 tablespoons Brown Sugar
1⁄2 teaspoon Chili Powder
1⁄4 teaspoon Pepper
1⁄2 teaspoon Salt
2 tablespoons Orange Juice
Step 4
Mix butter, sugar, orange juice, chili powder, pepper and salt together until sugar dissolves over medium high heat, Add nuts and stir well and pour onto well greased sheet pan. bake at 350 degrees for 8 minutes or until toasted.Cool nuts and add to cornbread mixture.


Step 5
Bake your stuffing at 350 degrees for 30 minutes or until done.